Daube marseillaise


  • Serves: 6
  • Preparation: 30 min
  • Cooking: 3h (1h to 1h10 in a pressure cooker)

1.2 kg of beef (scotter, twin)
200 g onions
200 g carrots
400 g tomatoes
200 g pitted black olives
1 l red wine
5 cl cognac
5 cl of oil
4 garlic cloves
1 bouquet garni


Cut the meat into pieces, and put it in a bowl. Add the wine, add the sliced onions and carrots, the cognac, the garlic, the bouquet garni and the peppercorns. Drizzle with oil and let marinate in the fridge for 24 hours.
Drain the meat.
Garnish the bottom of a casserole dish and add the meat. Add the marinade and vegetables, add the olives and the peeled and seeded tomatoes. Cover tightly and cook for 3 hours over moderate heat (1 hour to 1 hour 10 minutes in a pressure cooker).
Serve with white rice.